The Restaurant at Hollybrook
Last inspected: Feb 10, 2026
58
Score
Inspectors have visited The Restaurant at Hollybrook 16 times, with records going back to 2022. The latest inspection on file is from Feb 10, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited four times.
Compared to other Pembroke Pines restaurants (averaging 79), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
16
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked bacon in Walk In Cooler Operator placed chicken on the bottom shelf **Corrected On-Site**
08A-05-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled dirty dishes at dish machine then removed clean pans without washing hands and changing gloves. Employee washed hands and put new gloves on **Corrected On-Site**
12A-13-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled Observed spray bottle containing a clear liquid located under handwash sink next to Flip top cooler not labeled Employee labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
58
Sep 24, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed a food container stored in hand wash sink in prep station. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-09-24: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At the time of inspection, no measuring devices available to check surface temperature. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-09-24: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-09-24: **Time Extended**
50-09-4
78
Sep 23, 2025
Routine - Food
3 critical violations. 6 major violations. 6 minor violations.
View 15 violations
High Priority - Dented/rusted cans present. See stop sale. -Observed 2 badly dented cans with QueBueno sauce stored in dry storage shelf. Operator informed and a stop sale issued. **Repeat Violation** **Admin Complaint**
01B-01-4
High Priority - Live, small flying insects found -Observed 3 live flying insects next to ice machine. **Warning**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (48F - Cold Holding); sausage (47F - Cold Holding). Per operator, both items transfer to made shift table 45 minutes before the inspection. Operator placed ice packs on items for quick chill. After 45 minutes, both items temps at 42-43F. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black substance buildup on can opener blade. **Repeat Violation** **Admin Complaint**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a food container stored in hand wash sink in prep station. **Repeat Violation** **Admin Complaint**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At the time of inspection, no measuring devices available to check surface temperature. **Repeat Violation** **Admin Complaint**
16-62-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed lasagna transfer from walk in freezer on 09/21/2025 not date marked. **Warning**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked brisket and ribs stored in walk in cooler. Per operator, both items cooked on 09/21/2025. **Repeat Violation** **Admin Complaint**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with cleaning chemical in kitchen area. **Warning**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen **Warning**
31B-04-4
Basic - In-use tongs stored on oven doors handle between uses. Operator removed and stored properly. **Corrected On-Site** **Warning**
10-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on in-use cutting board. Operator removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee eating in a food preparation or other restricted area. -Observed drinking from an open container in kitchen area. **Warning**
12B-02-4
Basic - Dead roaches on premises. -Observed 2 dead roaches next to dish washing area. Operator clean and sanitized areas. **Corrected On-Site** **Warning**
35A-03-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Admin Complaint**
50-09-4
26
Mar 5, 2025
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning** - From follow-up inspection 2025-03-05: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning** - From follow-up inspection 2025-03-05: At the time of callback inspection, violation not complied. - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. **Admin Complaint**
22-56-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available at the time of inspection. **Warning** - From follow-up inspection 2025-03-05: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-03-05: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2025-03-05: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler. **Warning** - From follow-up inspection 2025-03-05: **Time Extended**
05-09-4
61
Feb 18, 2025
Routine - Food
4 critical violations. 6 major violations. 3 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
19
Sep 17, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substance buildup inside ice machine.
22-20-5
86
May 1, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage hot held in steam table at 125F. Per operator, sausage reheat and placed in steam table 1.5 hours before the inspection. Operator reheat sausages to 174F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over coleslaw and cut lettuce in True refrigerator. Operator relocate raw fish to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. -Observed 3 badly dented cans with food items in dry storage area.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old food residue buildup on can opener blade.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint**
53B-01-5
Basic - Food stored on floor. Observed containers with food items stored on walk in cooler floor.
08B-38-4
Basic - Insect control device installed over food preparation area next to prep sink and oven.
35B-02-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed several unwashed cantaloupes stored over bags with cheese in walk in cooler.
08B-17-4
39
Feb 21, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not thermometer device or thermo labels available on site. **Warning** - From follow-up inspection 2023-12-20: Observed same **Time Extended** - From follow-up inspection 2024-02-21: Observed same **Time Extended**
16-62-1
90
Dec 20, 2023
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning** - From follow-up inspection 2023-12-20: Observed new dishwasher machine, technician is working to connect all wires **Time Extended**
22-57-6
Intermediate - - From initial inspection : Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Left side triple sink lacking hot water, temperature (74F). **Warning** - From follow-up inspection 2023-12-20: Observed same Right side trip,e sink hot water (112F) **Time Extended**
27-24-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not thermometer device or thermo labels available on site. **Warning** - From follow-up inspection 2023-12-20: Observed same **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-12-20: Observed same **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line, and rear kitchen- two hand wash sinks-water temperature (75F) **Warning** - From follow-up inspection 2023-12-20: Observed same **Time Extended**
27-16-4
58
Dec 12, 2023
Routine - Food
3 critical violations. 5 major violations. 1 minor violation.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork sausages (112F - Hot Holding) observed sausages on double panel in steam table, employee reheated to 165F and placed on single container **Corrected On-Site** **Warning**
03B-01-6
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee grabbed a bagel, placed on toaster, after retrieved with his bare hand to bring it to customer. **Warning**
09-01-4
Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Left side triple sink lacking hot water, temperature (74F). **Warning**
27-24-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not thermometer device or thermo labels available on site. **Warning**
16-62-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line, and rear kitchen- two hand wash sinks-water temperature (75F) **Warning**
27-16-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Piles of metal containers stacked wet in rear kitchen, employee begins to move containers to allow air dry **Corrective Action Taken** **Warning**
24-08-4
37
Sep 7, 2023
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Jul 20, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2023-05-19: Observed same **Time Extended** - From follow-up inspection 2023-07-20: Observed no manager certification on site **Admin Complaint**
53A-01-7
90
Jun 30, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line **Warning**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear kitchen, next to Avantco RIC **Warning**
22-20-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Several clean knives stored on dirty prep table, employee removed. **Corrected On-Site** **Warning**
24-06-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Avantco RIC- assorted employees food on shelf. **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweater and purse on top of knives on prep table, in kitchen area, employee removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Insect control device installed over food preparation area. Device over stack of metal baking trays cart. Employee removed cart to a new location. **Corrected On-Site** **Warning**
35B-02-4
64
May 19, 2023
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at dishwashing machine at 00 ppm **Warning** - From follow-up inspection 2023-05-19: Observed same **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2023-05-19: Observed same **Time Extended**
53A-01-7
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -Observed shelves in walk-in cooler and dishwasher area rusted. **Warning** - From follow-up inspection 2023-05-19: Observed partially clean shelves. **Time Extended**
14-17-4
74
May 18, 2023
Complaint Full
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. -Observed a spray bottle with cleaning chemical stored next to in-use meat slicer. Operator removed and stored properly. **Corrected On-Site** **Warning**
41-10-4
High Priority - Rodent activity present as evidenced by rodent droppings found. -Observed 2 rodent droppings behind true refrigerator in kitchen, 3 rodent droppings underneath food preparation table in kitchen, 7 droppings next to steam table in kitchen, 2 dropping underneath food preparation table in wait station, 4 droppings underneath plate racks in dishwashing area, 3 rodent droppings on top of dish washing machine,approximately 10 rodent droppings underneath dish washing machine, approximately 20 rodents droppings underneath double decor oven and imperial 6 burner stove in rear kitchen, 8 rodent droppings underneath food preparation table next to flour container, 6 rodent droppings inside empty bread crumb container, 4 rodent droppings in storage room next to ice machine , approximately 10 rodent droppings found underneath food storage racks in dry storage area and 3 rodent droppings next to walk in cooler. **Warning**
35A-04-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw ground beef stored over hotdogs in walk-in cooler. **Warning**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at dishwashing machine at 00 ppm **Warning**
22-41-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Observed clean pots and mixing bowl not stored in a inverted manner. **Warning**
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation. -Observed several employees engaging in foods preparation with no hair restraint. **Warning**
13-03-4
Basic - Food stored on floor. -Observed cases with chicken and French Fries stored on walk-in freezer floor. **Warning**
08B-38-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -Observed shelves in walk-in cooler and dishwasher area rusted. **Warning**
14-17-4
41
Nov 14, 2022
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. -Observed cleaning chemical stored next to food items on prep table. Operator removed and stored properly. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken stored in refrigerator from 11/13/ 2022
02C-02-5
Basic - Floor area(s) covered with standing water. -Observed standing water on floor throughout cookline.
36-22-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not identified by common name.
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of soiled residue buildup on can opener blade holster.
23-03-4
58
Frequently Asked Questions
When was The Restaurant at Hollybrook last inspected?
The most recent health inspection at The Restaurant at Hollybrook on file is from Feb 10, 2026. The public record contains 16 inspections in total.
What is the most common violation at The Restaurant at Hollybrook?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at The Restaurant at Hollybrook.
How does The Restaurant at Hollybrook compare to other restaurants in Pembroke Pines?
The Restaurant at Hollybrook most recently scored 58 out of 100, which is lower than the Pembroke Pines average of 79.
Has The Restaurant at Hollybrook's inspection record improved over time?
Results have been roughly steady. Inspections at The Restaurant at Hollybrook have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Restaurant at Hollybrook means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is The Restaurant at Hollybrook inspected?
Based on the inspection history on file, The Restaurant at Hollybrook is inspected around five times per year on average.
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